Soup Recipes > Queen's Soup

How to make Queen's soup:
Quite a complicated recipe for a soup fit for a Queen!





Ingredients

1 small rabbit or chicken, skinned and jointed
3 pints water
seasoning to taste
1 onion peeled and chopped
1 stick celery
1/2 teaspoon peppercorns
blade of mace
3 tablespoons butter
2 tablespoons all purpose flour
parsley
1 egg yolk, beaten
1/4 pint milk
4 tablespoons cream heavy or thin
(see measure conversions for more information)

Method

- Put chosen meat into a pan, cover with cold water and bring to the boil.
- Pour off the water.
- Put the pieces of meat back into the saucepan and add three pints of water and a little salt.
- Bring slowly to the boil, and skim surface of water.
- Add the vegetables, peppercorn and mace.
- Simmer for 2-3 hours.
- Strain and keep the stock.
- In another pan melt the butter, stir in the flour and cook gently for a few minutes.
- Add the stock gradually and boil for 5 minutes.
- Add the parsley.
- Mix together the egg, milk and cream and strain into the soup using a sieve.
- Stir over gentle heat until the egg is cooked.
- Do not let it boil.